Loin of Lamb with a Redcurrant & Mint Jus

£16.50

Loin of Lamb with Red Currant and Mint Gravy, Dauphinoise Potatoes, Pea Puree, Glazed Carrots & Asparagus. The perfect main course for a dinner party or a lovely evening meal!

GF
  • Ingredients

    Lamb
    Potatoes
    Double Cream (Milk)
    Redcurrant Jelly
    Mint Sauce
    Thyme
    Rosemary
    Garlic
    Peas
    Asparagus
    Chicken Stock (Celery)
    Mint
    Butter (Milk)
    Carrots
    White Truffle Oil
    Golden Syrup
    Rapeseed Oil
    Seasoning

  • How To Cook
    • Preheat oven to 180 degrees and oven roast dauphinois potatoes for 15 – 20 minutes or until cooked through.
    • Roast lamb at 180 degrees for 12 minutes (this is based on serving the lamb pink – cook for longer if you require it more well done) depending on preference (Using a probe is recommended and cook to 55-60 degrees)
    • Warm up the jus in a pan on a medium heat until heated through.
    • Roast carrots for 5-6 minutes until warmed through.
    • Roast asparagus for 2-3 minutes until warmed through.
    • Microwave pea puree until warmed through
    • Remove lamb from the oven after desired cooking time and leave to rest for 5 minutes. Remove string and carve each loin into 3.
    • To serve spoon pea puree on plate, and lay lamb on top. Add spoonful of dauphinois potatoes, plate vegetables and drizzle jus over top. Garnish with pea shoots to finish.
  • Storage

    Keep refrigerated and use within 3 days

Category: